Prep 15 mins
Cook 12 mins
These are puffy, soft, and cake-like chocolate chip cookies. While they're fantastic on their own, I have a happy bunch (especially the husband!!!) when I sandwich these together with a cream filling (sort of like chocolate chip whoopie pies!), peanut butter, or ganache (my favorite!!). I'm guessing a number of stir-ins (say, M&Ms) would be really good too, but I've only tried this with regular chocolate chips...Because of the texture, they are best eaten the day they're made.
- 1 1⁄2 cups flour
- 2 tablespoons flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 1 cup lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1⁄4 cup buttermilk
- 1 -2 cup semi-sweet chocolate chips
- Preheat oven to 400*F. Line 4 cookie sheets with parchment paper.
- Sift together the flour, baking soda, and salt; set aside.
- Using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until light and fluffy, 1 1/2-2 minutes. Scrape sides of bowl down once or twice.
- Add the egg and blend about 30 seconds more. Scrape sides of bowl.
- Add 1/3 of the flour mixture and mix on low speed 5 seconds; scrape bowl.
- Add the buttermilk and mix 5 seconds.
- Add the rest of the flour mixture and mix until just blended; scrape bowl.
- Add the chocolate chips just to incorporate, 5-8 seconds.
- Drop dough by generously rounded tablespoons 2" apart on the cookie sheets. Bake until light golden around edges and centers are slightly puffed, 11-12 minutes.
- Allow cookies to cool completely on the sheets; then store in an airtight container for a day or two.